Machine for preparing chocolate for confection coatings



Feb. 23 1926. 1,573,832

7 P. A. HILLIARD MACHINE FOR PREPARING CHOCOLATE FOR CONFECTION COATINGS Filed May 6. 1925 2 Sheets-Sheet l numb? Feb. 23 1926.

P. A. HILLIARD MACHINE FOR PREPARING CHOCOLATE FOR CONFECTION COATINGS Filed May 6, 1925 2 Sheets-Sheet 2 Patented Feb. 23, 1926.

PERLEY A. HILLIARD, OF WOLLASTON, IvIASSACI-IUSETTS.

MACHINE FOR PREPARING CHOCOLATE FOR GONFECTION COATINGS.

Application filed May 6, 1925.

To all whom it may concern:

Be it known that I, PERLEY A. I-IILLIARD,

a citizen of the United States, residing at Vollaston, in the county of Norfolk and State of Massachusetts, have invented new and useful Improvements in Machines for Preparing Chocolate for Confection Goatings, of which the following is a spec1fication. The object of this invention is to sim plify and improve the manufacture of certain articles of confectionery consisting of a center coated with a layer of semi-liquid which later becomes solid, notably chocolates and bonbons, so called.

For convenience, I will hereinafter refer to the material used as a coating, as choco late, with the understanding that I mean thereby any material that behaves in sub in stantially the same manner as chocolate, and

that is to be prepared by the machine in 'which my invention is embodied.

Heretofore the preparation of chocolate for confection coatings has required the use of a plurality of separate containers, with the handling; incidental to the transfer of the chocolate from one container to another. In the machine of my invention only one container is employed, and the heat supplied is automatically regulated, so that the operator does not have to guess at the degree required, avoids liability of either excessively or insufficiently heating, and is enabled to leave the machine to perform its function for a considerable time without the oversight of the operator.

A further advantage of my improved machine is the saving of the operators time, because no hand stirring of the chocolate is required, the machine being adapted to continuously and automatically stir the chocolate.

Of the accompanying drawings forming a part of this specification,-

Figure 1 is a perspective view of a machine embodying the invention.

Figures 1, 1 and 1 are sectional views, showing different adjustments of the gascock hereafter described.

Figure 2 is a top plan view of the kettle,

Serial No. 28,530.

showing portions of the mechanism cooperating therewith.

Figure 2 is a fragmentary section on line 22 of Figure 2.

Figure 3 shows in section parts intersected by the line 3-3 of Figure 2, the lever portion of the rod, hereinafter described, and the blade thereon, being shown in elevation.

Figures at, 5, 6 and T are fragmentary views, showing details hereinafter described. 00

Figure 8 shows in elevation a twin machine, in which the invention may be embodied.

The same reference characters indicate the same parts in all of the figures.

In the drawings, 1.2 designates a cylindrical kettle, fixed to and rotated by a shaft 13, coaxial with the kettle, and supported in an inclined position by a lower step hearing 14, on the base portion of a supporting frame 15, and an upper bearing 16, fixed to an upright 17, forming a portion of the frame. The shaft and kettle are rotated in. the clockwise direction indicated by arrow X, by an electric motor 18, mounted on the frame base, and a torque-transmitting connection between the motor shaft 19 and the kettle shaft.

Figure 1 shows a suitable embodiment of said connection, including a bevel gear 20, fixed to the kettle shaft, and a sprocket wheel 21, fixed to the motor shaft, the in termediate members of the connection being so clearly shown that further description is unnecessary.

lVithin the kettle is a fixed partition or divider 22, supported by arms 23 and 24:, attached to opposite ends of the divider by fasteners 25. The arm 23 is attached by fasteners 26, to the frame upright 17, and the arm 24 by fasteners 27, to another frame upright 28. The divider separates the inclined kettle into a higher compartment 25). which receives a charge 33 of lumps of chocolate to be melted, and a lower compartment 30, in which a body 34 of melted chocolate accumulates, as indicated by Figure 3. The ends and the lower edge of the divider are in close proximity to the surfaces of the wall and bottom of the kettle.

of the plug member of an ordin.

A crevice 31 (Figure 2) is to "med between one end of the divider and the kettle wall, and a similar crevice 31 (Figure 2) is formed between a portion of the lower ed e of the divider and the bottom of the kettle. The melted chocolate is carried through these crevices by gravity and by the rotation of the kettle into the lower compartment 30.

The crevice 31 extends from the right hand end of the divider, as viewed in Figure l, and terminates at a shoulder 81* (Figure l} at the midlength or" the lower edge or the divider. The lower edge or the civider at the left of the shoulder 31 and the opposite end of the divider are in scraping contact with the kettle bottom and the wall; so that the divider permits the passage of melted chocolate through the crevices 3i and 51* to the lower compartment 30, and prevents the melted chocolate from returning to the higher compartment 29. The kettle is heate-d preferably, by a Bunsen burner 35, to

3G designates a. blade tired to an end por tion 37 of a bent lever or red. The opposite ehd portion 38 of said rod is journalcd to turn in a fixed bearing 40. The blade is located. in the lower compartment 30 and is immersed, when the machine is in operation, in the melted body 34, as shown by Figure To the intermediate or lever portion 39 o the rod is secured one end of a cable 41.

the periphery of the di. A 42 is secured at er, a cable d5, supporting a weight having); a tendency to turn the disk in the direction of the arrow 3 The disk is provided with a radially projecting arm 4?, connected by cable 49 with an arm .50, fixed to the stem L: cook, the casing 52 of which is she 11 by Figure l, said cock being in pipe line 53,

which supplies gas to the burner 35. A weight 5% suspended from another arm fixed to the plug stem, is adapted to turn the plug member toward its closed position.

The disk i2 is provided with a laterally projecting stud 57, which bears against the shorter arm of a lever 58, mounted to swing on the arm 43. On the longer arm of the masses kettle. A capstan 63, coaxial with the l1l CS 62, is lured to an arm 64, which in .1 is tired to the gate 30, the capstan bcturned by swinging movements of the a Connected at with the capstan a cable 6-1, passing over a loose pulley 67, ialed on an arm 68, which is fixed to till arm The cable 66 is fixed to an ear on the weight 59.

ng 70, connected with the divider I e to the right from the position shown by re i, and thus press the gate against a r cumulation or lumps 33, placed in the comaent 29, at the right of the gate. i l.e blade may be raised from the kettle, shown by dotted lines in Figure 3, by li the lever arm portion 38 upward in h ide L0. Y

onfine the disk d2 against rotation, for se hereinafter described, when the is raised, 1 provide a brake adapted frictionally on one side of the disk, e-operating means actuated to ap l the bra re when the blade is raised, and 0 release the brake, when the blade is desaidbrake and operating means, as re shown, includes a bent rod, having an end portion 71 (Figures 1, 6 and '4"), morable in a slot in the upright 28, into and out of Contact with the disk 42, an upright portion 72 journaled in a fixed bearing 73, a spring F4 fixed at one end to the bearing. and at its other end to the portion 72. and an incincd curved portion 75, fixed to the portion 7 The end portion 71 constitutes the brake, .nl the portions T2 and 75, and the spring constitute the elements of the operating Another element of said means is a 77, having at one end a pintle 78, in a socket in the upright 28, the thus adapted to swing vertically. posite end of the rod 77 is connected th the gate 60, tends to swing the iii whereupon the spring 74- acts to turn the upright portion 7 in its bearing, and thus press the brake 71 against the disk. 7

The kettle is provided with an annular flange 82, joined by a neck 83 with the upper edge of the kettle, and projecting downward below the bottom of the kettle. The higher portion of the flange 82 is separated from the kettle wall by an annular air space 84-. The lower portion of the flange forms an air space 85, which receives hot air from the burner 35, and communicates with the annular space S-l, as shown by Figure An air jacket is thus provided which ensures proper heating of the chocolate in the kettle, without liability of overheating and cooking the same.

In operating the machine, a charge of lumps 33 is placed in the higher compartment 29, at the right of the gate 60. (as viewed in Figures 1 and 2), the gate being pressed. against the charge by the spring 70. so that the radial position of the gate depends on the bulk of the charge, a maximum charge holding the gate in approximately the position shown by Figure 2, while a smaller charge holds the gate in approximately the position shown by Figure 1.

More heat is required to melt at maximum charge than is required to melt a smaller charge.

Chocolate consists of a mechanical mixture of solids and a free fat, and this fat, called cocoa butter, tends to rise and separate from the solids. This fact makes it necessary to stir chocolate very thoroughly up to the very instant when the confection center is immersed and withdrawn. If the chocolate is not thus stirred, the coated confection will show white or grayish spots, or streaks ofcocoa butter on the coating. This stirring is usually done by the operator by hand, the melted chocolate being accumulated in a puddle on a flat surface or table. The hand stirring has to be repeated after the dipping of a small number of pieces, so that frequent stirring is required. The stirring can. be continuously accomplished by a revolving paddle in a stationary kettle, but it is dangerous and inconvenient to dip centers in chocolate contained in a kettle in which a revolving paddle obstructs the kettle. I provide for a constant stirring and avoid the objections to an obstructed kettle, by rotating the kettle on an inclined axis, and providing it with the divider 22 and other adjuncts, as described. The induced rotation of the chocolate constantly stirs it, and the divider provides a dipping space which is practically unobstructed, so that the operator has free unobstructed ac cess to the melted chocolate when dipping the centers therein. The inclination of the kettle'causes the chocolate to flow in such manner that the cocoa butter is thoroughly blended into the mass.

Of equal importance is an automatic temperature control, as chocolate must be kept in a so-called supercooled fluid condition at the instant when the center is dipped in it. This condition is that of a liquid that has been cooled below the freezing or solidifying point, but is prevented from freezing or solidifying by pressure or agitation. As this temperature is lower than the ordinary melting temperature, the usual way of handling chocolate is to melt it in one kettle, at a fairly high temperature, and then cool it in other kettles, and on the table where the dipping is done. The frequent addition of warm chocolate to the puddle maintains the temperature at or near the desired degree, and the stirring prevents the chocolate from freezing, except on the centers and around the edge of the puddle.

In the operation of the machine the chocolate in the higher compartment 29 of the kettle is melted sufliciently to flow through the crevices 31 and 31 into the lower compartment 30, by heat applied to the external surfaces of the higher compartment. Additional heat is supplied by the frictional contact of the lumps of chocolate with the wall and bottom surfaces of the higher compart ment, there being no accumulation of melted chocolate on these surfaces. The result is that the melted chocolate accumulating in the lower compartment, is raised to the exact temperature required for successful dipping. Each particle of chocolate melting in corn tact with the surfaces of the higher compart ment, flows to the lower compartment at the desired temperature. The edges of the divider in scraping contact with the bottom and wall of the kettle prevent the return of the melted chocolate to the higher comparl mcnt.

The heating of the kettle has been usually accomplished heretofore, by means of a water jacket, in order to avoid danger of overheating, but as water even in small quantities, will spoil chocolate it mixed with it, I dispense with the use of water and use hot air as the heating medium. In doing this, I merely catch the column of hot air rising from the burner 35 inside the depending flange 82, which is open at the bottom and closed at the top by the kettle. This hot air bath uniformly heats all portions of the rettle, without overheating any portion thereof.

In starting the operation of the machine, the gas cock is fully opened, as shown by Figure l by a movement of the disk 42 from the position shown by Figures 1 and i. to that shown by Figure 5. This movement of the disk exerts a pull on the cable 49, and causes the latter to open the gas cock acts through the cable ll to move the lever 39 and blade 36 to the left hand position shown in dotted lines by Figure 2, this being called the first position. The blade is thus adapted to be acted on, as described later, by melted chocolate in the lower compartment 30, the space in the upper compartment one side of the swinging gate 60, being charged with lumps 33. I wait until the chocolate is sutliciently melted-to permit the rotation of the kettle, and then start the motor. (It is possible to leave the gas burning over night, so that the motor may be started immediately in the morning.) The gas remains fully turned on ivhile the melted chocolate accumulates in the lower compart ment 30, and rises into contact with the blade 36.

' The rotation of the kettle causes a circulation of the melted chocolate, as indicated by the arrows in Figure 2. The melted chocolate is now in a condition or greater fluidity than that desirable for the formation of a suitable coating. The contact of the moving chocolate with the blade 36, when the latter is in the first position, causes a movement of the blade and the lever 59 trom first position to the central position shown by dotted lines in Figure 2, which I call the second position, the lever arm being correspondingly moved and causing movement of the disk 4:2, to the position shown by Figure l, thus partly closing the gas cock, as shown by Figure 1".

Further rotation of the disk 4:2, and movement of the blade 36, is prevented by the engagement of the stud or pin 51 with the pen dulum 58, the resistance thus otiered being suftlcientto prevent the reopening of the gas cock.

As the gas is now turned low, the heat generated by the burner is decreased and the melted chocolate is rapidly cooled to the desired conditionot' viscosity by the natural dissipation or radiation of the heat, and the absorption of heat by the melting of the chocolate in the higher compartm nt 29. As the melted chocolate is cooled to the desired dipping temperature, the increase of its viscosity causes it to exert more force on the blade 36, when the chocolate is tlowing across the blade, as shown by the arrows in Figure 2. This added pull on the blade is suilicient to move the blade and the lever to the position shown by full lines by Figure 2, this being called the third position. This added pull overcomes the resistance of pendulum ,58, until the pendulum is swung out to the left as viewed in Figure l, by the turning of the disk 42, this movement of the pendulum causing a slight increase in the opening of the gas cock, as shown by Figure 1, and a correspondingincrease of heat. hen the lever 39 and the blade are in the third position, the chocolate is in proper condition for dipping.

As the resistance of the pendulum'58 is variable, in accord with its angular distance from the vertical, a state of equilibrium is reached, with varying degrees of viscosity of the chocolate.

As already explained, I provide means of further varying the resistance of the pendulum by sliding the weight 59 up and down thereon, in accord with the quantity of unmelted chocolate lumps in compartment 60, so that the state of equilibrium is modified by this factor, to compensate for the demands for heat of the chocolate being melted.

I further modify the point of equilibrium by providing means for shortening and lengthening the connection between the weight 59 and the gate 60. This is made possible by a sliding ear 69, which can be moved longitudinally in a hole extending through the weight 59, and is held by friction at any point to which it may be moved. I thus provide means of hand regulation, in conjunction with the automatic regulation, thus allowing the chocolate to be run either thick or thin, as is desired, in order to provide the centers with a thick or thin coating. This regulation also compensates for different degrees of heat in the dipping room.

It is to be noted that the amount of heat applied is regulated in accordance with several factors, i. e., viscosity of the melted chocolate, amount of unmelted chocolate, viscosity desired by 01 erator, and temperature of the room, the regulation enabling the heat to be increased, if there is not enough choco late melted to operate the regulator correctly.

I claim:

1. A cl'iocolate-preparing machine comprising a rotary kettle having an inclined axis, means for heating the kettle, means for rotating the kettle, and aiixed divic er sub dividing the kettle into a higher and a lower compartment, the divider being separated at one side of the from the kettle, so that melted chocolate mayfiow from the higher to the lower compartment, and in contact with the kettle at the opposite side of the axis, so that melted chocolate is prevented from returning to the higher compartment and is automatically stirred, the lower compartment being adapted to permit the dipping of centers therein.

2. A chocolate-preparing machine comprising a rotary kettle having an inclined axis, means for rotating the kettle, a kettleheating gas burner below the kettle, a fixed ill:

divider subdividing the kettle into a higher and a lower compartment and adapted to permit melted chocolate to flow from the higher to the lower compartment and pr vent return of the chocolate to the higher compartment, a gas cock governing the eup ply of gas to the burner, means tending automatically to close the cock, and means for varying the opening of the cock and thereby regulating the burner flame.

3. A chocolate-preparing machine comprising a rotary kettle having an inclined axis, means for rotating the kettle, rettleheating'gas burner below the kettle, a fixed divider subdividing the kettle into a higher and a lower compartment and adapted to permit melted chocolate to flow from the higher to the lower compartment and prevent return of the chocolate to the higher compartment, a gas cook governing the sup ply of gas to the burner, means tending automatically to close the cock, and means for varying the opening of the cock and thereby regulating the burner flame, said means including an oscillatable blade movable in and by an accumulation of melted chocolate in the lower compartment, and connections between said blade and the cock;

4:. A chocolate-preparing machine com prising a rotary kettle having an inclined axis, means for rotating the kettle, a kettleheating gas burner below the kettle, a fixed divider subdividing the kettle into a higher and a lower compartment and adapted to permit melted chocolate to flow from. the higher to the lower compartment and prevent return of the chocolate to the higher compartment, a gas cock governing the supply of gas to the burner, means tending automatically to close the cock, and means for varying the opening of the cock and thereby regulating the burner flame, said means including a disk adapted to turn on an axis adjacent to the kettle, constantly acting means tending to turn the disk in one direction, a cable connecting the disk with the plug member of the cock, an oscillatory lever having a blade which is movable in and by an accumulation of melted chocolate in the lower compartment, and a cable connecting the lever with the disk.

5. A chocolate-preparing machine comprising a rotary kettle having an inclined axis, means for rotating the kettle, a kettle heating gas burner below the kettle, a fixed divider subdividing the kettle into a higher and a lower compartment and adapted to permit melted chocolate to flow from the higher to the lower compartment and prevent return of the chocolate to the higher compartment, a gas COCl governing the supply of gas to the burner, means tending automatically to close the cock, and means for varying the opening of the cock and thereby regulating the burner flame, said means including a disk adapted to turn on a support adjzcent to the kettle, a cable connecting the disk with the plug member of the cock, an oscillatory lever having a blade which movable in and by an accumulation of melted chocolate in the lower compartment, cable connecting the lever with the-disk, and a pendulum oscillatable on the of ot the d' and having a longer arm, a we ght on card arm, and a shorter arm contacti 5 will a stud on the disk, the weight being djustable on the pendulum.

6. A, chocolatepisparing machine comprising a rotary kettle having an inclined axis, mean tor rot the kettle, a kettleheating 1 divider idividing the kettle into a higher and a loner compartment and adapted to port it melted chocolate to flow from the higoer to the lower compartment and pre vent return of the chocolate to the higher compartment, a gas cocl governing the supply of gas to the burner, means tending automatically to close the cock, and means for varying the opening of the cock and thererc ulating the burner flame, said means including a disk adapt-ed to turn on an axis adjacent to the kettle, constantly acting means tending to turn the disk in one direction, a able connectingthe disk with the plug member of the cock, an oscillatory lever having a blade which is movable in and by an accun'mlation of melted chocolate in the lower compartment, and a cable connecting the lever with the disk, the lever and blade 1 movable into and out of the kettle, a brake adapted to contactwith and prevent movement of the disk, and brake-open ating means movable lay a movement of the lever and blade in one direction to apply the brake and prevent rotation of the disk, and by a movement of the lever and blade in the opposite direction to separate the brake from the disk.

chocolate-prcparing machine com.- pr' rotary kettle having an inclined axis, means rotating the kettle, a kettleheating gt burner below the kettle, a fixed divider subdividing the kettle into a higher and a lower compartment and adapted to permit melted chocolate to flow from the h her to the lower compartment and prei' return of the chocolate to the higher compartment, r. cock governing the supply icr, means tending autoinatically to close the cock, and means for varyixg the opening of the cock and thereby regulatinx th burner fame, said means 1nadapted to turn on a support chilling a disk adjacent to the kettle, a cable connecting the disk with the plug member oi. the cock, an oscillatory lever having a blade which is movable in and by an accumulation of Liner below the kettle, a fixed melted chocolate in the lower compartment, a cable connecting the lever With the disk, and a Weighted pendulum cscillatable 0n the axis of the disk, and having a shorter arm contacting With a stud 0n the disk, the weight being adjustable on the pendulum,

the machine comprising also a gate hinged to thedivider and pressed by a spring against an accumulation of unmelted ch0c0- late 1n the higher compartment, and a cable connecting a capstan on the gate with the adjustable Weight on the pendulum.

8. A chocolate-preparing machine as specified by claim 7, the said adjustable Weight being provided with manually 0per-"15 PERLEY A. HILLIARD. 

